Let the duck rest in room temperature for an hour before the cooking begins.
Start by making the stuffing. The risotto does not need to be made the conventional way as this is only used for stuffing, so basically cook like normal rice just substitute the water for chicken stock. So, cook about 1-2 dl of risotto rice in about 3 dl of chicken stock. Add in the chopped celery sticks, a couple handfuls of parsley and a dl of white wine. Let the rice cook for about 20 minutes and add in the black current jam ( You can also add chopped figs or plums). Leave this to rest as you begin working on the duck.
Place the duck in an oven dish and add a drizzle of white wine. Pour the lemon juice and grated zest all over the duck. Add black pepper & salt. Stuff the duck with the risotto and also add some lemon juice with the stuffing as well. Tie each leg together to keep the stuffing in and grate some orange zest on top.
Place the duck in an oven 160 degrees celsius and cook for 2 hours. Remember to rest the duck about 20 mins once removed from the oven to ensure the juices are retained.